This creamy Reuben soup is a warm hug in a bowl! It combines tender corned beef, sauerkraut, and gooey cheese in a flavorful broth that tastes just like the classic sandwich.
You can whip this up quickly, and it’s perfect for chilly days. I love to serve it with a side of crusty bread for dipping. Trust me, you won’t want to miss a single drop! 😋
Key Ingredients & Substitutions
Unsalted Butter: This is used for cooking the base of the soup. You can substitute it with olive oil or a dairy-free butter alternative if you prefer a lighter taste or need a dairy-free option.
Onion and Garlic: They add a lot of flavors! While yellow onions work best here, feel free to use shallots for a milder taste. If you’re short on garlic, garlic powder can work in a pinch.
Corned Beef: Diced cooked corned beef gives this soup its signature taste. If you’re looking for a leaner option, sliced turkey or even cooked lentils can work well as a substitute for a vegetarian twist.
Sauerkraut: Expect that signature tang! If you don’t have sauerkraut, you can use cole slaw mix or pickles for a similar crunch, although it will change the flavor slightly.
Swiss Cheese: A must for that creamy texture. You can swap it out with Gruyère or even cheddar if Swiss isn’t available. If you prefer a vegan option, there are many plant-based cheese alternatives today!
Heavy Cream: For richness! If you want a lighter soup, try half-and-half or even coconut milk for a dairy-free option. Just note that the flavor will change slightly!
How Do I Make Sure My Soup is Perfectly Creamy?
To achieve that luscious, creamy consistency in your Reuben soup, pay extra attention during the roux-making step.
- Start by melting the butter over medium heat. Ensure it foams, but don’t let it brown.
- When adding the flour, stir continuously to avoid lumps. Cook this roux until it’s a light golden color to enhance the flavor.
- Gradually whisk in the chicken broth. This process is key to keeping your soup smooth. Use a whisk to get rid of any lumps!
- Once everything is added, remember to keep the heat low while stirring in the cheese and cream to avoid curdling.
Following these steps will help you create a beautifully creamy soup that’s as comforting as your favorite Reuben sandwich! Happy cooking!
How to Make Creamy Reuben Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup diced cooked corned beef
- 1 cup drained sauerkraut, chopped
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
- Rye bread or toast, for serving (optional)
How Much Time Will You Need?
This delightful creamy Reuben soup takes about 10 minutes to prepare and around 20 minutes to cook, giving you a total time of about 30 minutes. In less than half an hour, you’ll be enjoying a hearty and flavorful dish!
Step-by-Step Instructions:
1. Sautéing Veggies:
Start by placing a large pot over medium heat and melting the butter. Once it’s foaming, add in the finely chopped onion. Sauté it for about 5 minutes until it’s soft and translucent. Then, stir in the minced garlic and let it cook for another minute. The aroma will make your kitchen feel cozy!
2. Making the Roux:
Next, sprinkle the flour over the onion and garlic mixture. Stir well to combine everything, and cook for 2-3 minutes. You want your roux to turn a light golden color, which adds flavor to the soup.
3. Adding the Broth:
Gradually whisk in the chicken broth while making sure there are no lumps. Increase the heat to medium-high and bring the mixture to a simmer. Keep stirring frequently until the soup thickens slightly, which should take about 5 minutes.
4. Mixing in Your Favorites:
Now it’s time to add the diced corned beef and chopped sauerkraut. Stir everything together and let it simmer for another 5 minutes. This is where the flavors really start to meld together!
5. Adding Cheese:
Once the corned beef and sauerkraut are heated through, reduce the heat to low and stir in the shredded Swiss cheese. Keep stirring until the cheese is completely melted and the mixture is smooth and creamy.
6. Final Touches:
Pour in the heavy cream and add the Dijon mustard. Stir thoroughly to combine and heat gently, ensuring the soup does not boil. This step brings everything together for that rich and creamy texture.
7. Season to Taste:
Give your soup a taste and season with salt and freshly ground black pepper as you like. Remember, the flavors will bloom as they meld together, so adjust as desired!
8. Serve and Enjoy:
Ladle the soup into serving bowls, and sprinkle chopped fresh chives on top for a pop of color and flavor. Serve hot, and don’t forget the rye bread or toast on the side for dipping!
Enjoy this rich, comforting soup that captures the classic Reuben sandwich experience in every creamy spoonful!
Can I Substitute the Corned Beef?
Absolutely! If you’re looking for a lighter option, you can use diced turkey or even cooked lentils for a vegetarian version. Just make sure to adjust the seasoning to ensure it’s flavorful!
How Can I Make This Soup Dairy-Free?
To make a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative. Use vegan cheese for the Swiss cheese or simply skip it if you prefer a lighter soup!
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup in advance! Cook the soup up to the point of adding the cream and cheese, then refrigerate. When you’re ready to serve, heat it gently on the stove and add the cream and cheese just before serving to maintain creaminess.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. If the soup thickens too much, you can add a splash of broth or water when reheating.
